One of the BEST Paellas EVER using Seasonal Summer Produce

saffron

💰Cheaper: turmeric

Turmeric provides color similar to saffron at a lower cost.

olive oil

🥗Healthier: avocado oil

💰Cheaper: canola oil

Canola oil is a more budget-friendly option for cooking.

Wash and prepare the vegetables: peel and cut 1 carrot into quarter-inch pieces.

Cut 1/2 red bell pepper into thin strips and then into quarter-inch pieces.

Trim the ends of 20 fresh green beans and cut them in half.

Cut 1/2 zucchini into half-moon shapes about a quarter inch thick.

Finely shred 1 tomato and set aside.

Finely dice 1/2 onion.

Mince 4 cloves of garlic.

Heat a paella pan over medium-high heat and add 1/4 cup of extra virgin olive oil.

After 1 minute, season the oil with sea salt and add the carrot, red bell pepper, green beans, zucchini, and diced onion. Mix continuously for about 5 minutes until the vegetables are cooked evenly and the zucchini is translucent.

Add the minced garlic and mix for about 30 seconds until aromatic, being careful not to overcook the garlic.

Add the shredded tomato, 1/2 teaspoon of sweet smoked Spanish paprika, and season with sea salt and freshly cracked black pepper. Mix well for about 1 minute.

Add 2 3/4 cups of vegetable broth and 1/4 teaspoon of saffron threads. Bring to a boil and let it boil for an extra minute to infuse the saffron.

Add 1 cup of Spanish round rice and give it a quick mix to evenly distribute the rice. Do not stir again after this point.

After 7-8 minutes, lower the heat to low medium and simmer for 3-4 minutes or until the broth is fully incorporated.

Once there is virtually no broth left, increase the heat to medium-high for 60-75 seconds to achieve the socarrat (caramelized burnt rice).

Remove the paella pan from heat and cover it with foil and a dish cloth for 5 minutes to finish cooking the rice.

Uncover the paella pan and garnish with lemon wedges before serving.

Cooking Techniques

Equipment Needed

Spice Level:

Dietary